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Glory's Clam Chowder




Source of Recipe


Chef/Owner Sharon Cohen of Glory Restaurant


List of Ingredients




# 6 ounces salt pork, rind removed
# 1 large onion
# 2 large Idaho potatoes
# 2 Tablespoons butter
# 2 tablespoons flour
# 2 cups clam broth
# 2 cups chopped clams
# 1 cup cream
# 1 cup milk

Recipe



1. Dice salt pork, onion and potatoes.
2. Place butter in a large sauce pan over medium heat.
3. Add pork to pan and cook slowly to render the fat off the meat. Stirring constantly, cook for about 5 minutes.
4. Add the diced onions and sauté briefly, cooking until the onions are translucent but have not colored.
5. Add flour to the pan and stir to incorporate.
6. Add clam broth and bring to a boil.
7. Add diced potatoes and let liquid return to a boil. Cook until just done, approximately 10 minutes.
8. Add chopped clams, milk and cream. Bring back to a simmer but do not let the soup boil as the cream will curdle.
9. Taste for seasoning and add salt and pepper as needed.

If making ahead, make the recipe as written with the exception of adding the cream. Cool soup quickly, cover tightly with plastic wrap and refrigerate until ready to serve. When ready to search, bring back to a boil, turn heat to medium, add cream and warm gently. Season and serve.